Description
A quick and easy creamy dip made with artichoke hearts, sun-dried tomatoes, cream cheese, parmesan cheese, and mayonnaise, perfect for snacking or entertaining.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the chopped artichoke hearts and sun-dried tomatoes.
- Add the softened cream cheese, Parmesan cheese, and mayonnaise to the bowl.
- Mix all ingredients until well combined and smooth.
- Spread the mixture into a small oven-safe dish (approximately 6-inch diameter).
- Bake for 15-20 minutes, or until the dip is hot and bubbly.
- Serve immediately with crackers, pita bread, or vegetable sticks.
Notes
- For a spicier dip, add a pinch of red pepper flakes.
- You can prepare the dip mixture ahead of time and refrigerate it for up to 24 hours before baking.
- If you prefer a less rich dip, you can substitute plain Greek yogurt or sour cream for some of the mayonnaise.
- Ensure the cream cheese is fully softened for easier mixing.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: American